Wedding Fruit Cake
This is the traditional dark rich fruit cake.
- 1 pound shortening
- 1 pound brown sugar
- 1 cup molasses
- 12 egg yolks, well beaten
- 3 cups all-purpose flour
- 4 teaspoons cinnamon
- 4 teaspoons allspice
- 1 1/2 teaspoons mace
- 1/3 cup flour
- 3 pounds seeded raisins, cut into pieces
- 2 pounds sultana raisins
- 1 1/2 pounds candied citron, sliced thin and cut into strips
- 1 pound dried currants
- 1/4 cup chopped preserved lemon rind
- 1/2 cup chopped preserved orange rind
- 1 cup brandy
- 4 ounces chocolate melted (optional)
- 12 egg whites, beaten stiff
- 1/4 teaspoon baking soda, dissolved in 1 tablespoon hot water
- Line 4 large loaf pans with aluminum foil. Heat oven to 250 degrees F.
- Cream shortening until light and fluffy.
- Beat in the brown sugar little by little.
- Stir in molasses and egg yolks.
- Sift together 3 cups flour, cinnamon, allspice, mace and nutmeg. Add to
the first mixture.
- Mix 1/3 cup flour, seeded raisins, sultana raisins, citron, currants, preserved
lemon rinds and orange rinds. Add to the batter.
- Add brandy and chocolate.
- Fold in egg whites.
- Just before putting the batter in the pans, add the baking soda dissolved
in the water.
- Fill the pans and cover tops closely with aluminum foil.
- On the oven bottom place several shallow pans filled with hot water to a
depth of 1 inch.
- Set the pans of fruit cake on the shelf above.
- Bake for 3 hours, remove the pans of water, and remove the aluminum foil from
the tops of the cakes.
- Bake for 1 1/2 hours more to dry out the cakes.